Chicken Fried Rice
Ingredients
Marinated Chicken
-
1
pound
boneless, skinless chicken thighs or breasts
-
1
tablespoon
Soy Sauce (Light)
-
½
teaspoon
Garlic
-
½
teaspoon
Ginger
-
½
teaspoon
oyster sauce
-
½
Cup
Sliced Onions
-
1
teaspoon
hot sauce
Chicken Fried Rice
-
2-3
eggs
lightly beaten
-
2
cloves
garlic, minced
-
1
teaspoon
minced ginger
-
½
small
onion, sliced
-
1
cup
peas and carrots
-
¼
cup
canola or vegetable oil
-
to taste
salt and pepper
-
4
cups
cooked day old, long grain rice
-
3
tablespoons
soy sauce
-
1
tablespoon
oyster sauce
-
2
green onions
sliced
-
½-1
tablespoon
pepper flakes
-
a dash
curry powder (optional)
-
½-1
teaspoon
Hot Sauce
Instructions
- Marinate the chicken with soy sauce, garlic, ginger, oyster sauce, onions, and hot sauce for several hours or overnight.
- Break up clumpy rice before starting the recipe.
- Heat a large wok or skillet on medium-high heat with about a tablespoon of oil.
- Add the eggs and stir quickly to break them apart, then remove and set aside.
- Add another tablespoon of oil to the pan and add the chopped chicken, seasoning lightly with salt and pepper. Sauté until cooked through, then set aside.
- Add another tablespoon of oil to the wok, then add onions, garlic, ginger, peas, and carrots. Cook for about 2-3 minutes.
- Add the rice and stir vigorously for about 2-3 minutes while adding soy sauce, oyster sauce, and a tablespoon of water to moisten the rice.
- Return the eggs and chicken to the wok, stirring until everything is fully combined and heated through.
- Adjust seasoning with salt, pepper, and soy sauce as necessary, then garnish with chopped scallions and serve.
Nutrition Facts (estimated)
Servings
5-6
Calories
791
Total fat
15g
Total carbohydrates
124g
Total protein
34g
Sodium
870mg
Cholesterol
123mg
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